In a container with a sealable lid that will fit all of your green beans, mix all your wet ingredients. Add green beans and red bell pepper. Seal lid and give it a good shake to coat all the veggies.

Let marinate for about 30 minutes.

Heat oven to 425.

With a slotted spoon or tongs, remove the green beans from the marinade and place in a single layer on a parchment lined cookie sheet. Save remaining broth for the "Miso Braised Kale" recipe that will appear above this one.

Place in oven for about 15 minutes or just until they are starting to turn brown. Serve immediately or they will become a little to tough. Serving with some pan-roasted cashews would make an excellent addition.

Alternative Methods: I like to bake my dinner as much as possible because I have an 23-month-old and a 4-year-old who are generally in the kitchen with me. But if you have a bit more peace and serenity in your kitchen, stir frying this also works. You could also skip cooking all together and have a nice, raw, vegan salad. Yum!